2 c. all-purpose flour
1/3 c. sugar
3/4 tsp. baking powder
3/4 tsp. baking soda
1/4 tsp. salt
2/3 c. plain low-fat yogurt
1/2 c. mashed ripe bananas
1/4 c. cooking oil
1 tsp. finely shredded lemon peel
1 tsp. vanilla
3 egg whites
3/4 c. sugar
2 tbsp. light corn syrup
2 tbsp. water
1/4 c. unsweetened cocoa powder
Fresh berries (optional)

In large mixing bowl, stir together flour, the 1/3 cup sugar, baking powder, baking soda, and salt; set aside. In a medium bowl, stir together yogurt, banana, oil of lemon peel, and vanilla; set aside.

In a small mixer bowl, beat egg whites until soft peaks form (tips curl). Gradually add remaining 3/4 cup sugar, beating on high speed until stiff peaks form (tips stand straight). Stir yogurt-banana mixture into flour mixture until moistened. Fold in about a fourth of the egg white mixture to soften, then fold in remaining egg whites.

Pour the batter evenly into a greased (or sprayed with Pam) and floured 9 x 9 x 2 inch baking pan. Bake in a 350 degree oven for 40 to 45 minutes or until a wooden toothpick inserted in the center comes out clean. Cool cake for 10 minutes in the pan on wire rack. Place cake in a storage container or wrap with plastic wrap and store. This cake slices better when held overnight.

For Icing: Stir together corn syrup and water. Add cocoa powder, stirring until smooth. Drizzle chocolate over cake. Let stand until set (about 30 minutes). Garnish with fresh berries, if desired.

12 servings.